Go Back
+ servings
Print

Black Cod with Miso Glaze

Seared stovetop and finished in the oven, this easy black cod with miso will make you feel like a famous chef in your own kitchen
Course Main Course Seafood
Cuisine Japanese
Prep Time 15 minutes
Cook Time 16 minutes
Marinade 6 hours
Servings 8
Calories 692kcal

Ingredients

  • 1/4 cup sake I used sherry
  • 1/4 cup mirin
  • 4 tablespoons white miso paste
  • 3 tablespoons sugar
  • 4 black cod fillets about 1/2 pound each
  • For The Coconut Rice
  • 2 Tablespoons unsalted butter
  • 1 1/2 Tablespoon fresh ginger minced or zested
  • 1 clove garlic minced
  • 1 Cup Jasmine Rice rinsed and drained
  • 1 cup coconut milk well shaken
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon lime zest more for garnish

Instructions

  • 6-8 hours before cooking, marinate the black cod. If you feel comfortable that you have very fresh fish, marinade for up to 2 days.
  • Bring the sake (or sherry), mirin, miso paste and sugar to a boil in a medium saucepan over medium high heat. Let boil for 30-45 seconds to evaporate the alcohol. The miso glaze will turn a caramel color. Remove from heat and cool to room temperature.
  • Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 6 - 8 hours. For even better results, marinate for 2 to 3 days in advance.
  • To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over medium-high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Coat the cod with a little oil then place the fish skin-side-up on the pan and cook until the flesh of the fish browns and blackens in spots, about 3 minutes.
  • Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  • For the Coconut Rice
  • Melt the butter in a heavy 4-quart saucepan over medium heat. Add the ginger and garlic, and cook, stirring, until just fragrant. Add the rice  and cook, stirring, for 1 minute.
  • Add the coconut milk, water, salt, sugar, and bring to a boil over medium-high heat. Stir in the lime zest. Reduce the heat to low, cover, and simmer until the rice is tender, about 15 minutes.
  • Let stand off the heat, covered, for 5 minutes. Fluff with a fork, top with more zest, if you like, and serve.

Notes

Serving size = 1/4 pound fish fillet per person.
If serving this with soba noodles, simply prepare the noodles per package directions and toss the noodles with 2 Tablespoons rice vinegar and 2 Tablespoons of Toasted Sesame oil. Season with salt and pepper if you wish. Garnish with green onions.
Sablefish or Black Cod is in season and can be purchased March - November.

Nutrition

Calories: 692kcal | Carbohydrates: 30g | Protein: 107g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 327mg | Sodium: 2585mg | Potassium: 1710mg | Fiber: 1g | Sugar: 7g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg